Sopa de frijol rojo con dango

Hey everyone, hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, Sopa de frijol rojo con dango. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Sopa de frijol rojo con dango is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It's enjoyed by millions daily. They are fine and they look wonderful. Sopa de frijol rojo con dango is something which I've loved my whole life.

Many things affect the quality of taste from Sopa de frijol rojo con dango, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sopa de frijol rojo con dango delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sopa de frijol rojo con dango is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sopa de frijol rojo con dango estimated approx 1 h 15 min.

To begin with this particular recipe, we have to prepare a few components. You can cook Sopa de frijol rojo con dango using 4 ingredients and 4 steps. Here is how you cook it.

Ingredients and spices that need to be Make ready to make Sopa de frijol rojo con dango:

1. Unos 150 gramos de pasta anko (pasta de frijol rojo)
2. Harina de arroz glutinoso (150 gr)
3. Azúcar (una cucharada sopera generosa)
4. Sal

Instructions to make to make Sopa de frijol rojo con dango

1. En un cazo ponemos la pasta anko, una pizca de sal (esto realza el sabor),lo ponemos al fuego y añadimos agua poco a poco hasta obtener una textura ligeramente espesa que no quede aguada ni muy densa.
2. Las bolitas de dango las haremos de la siguiente manera:
   En un bol ponemos la harina de arroz glutinoso (ha de ser arroz glutinoso ya que con otra harina de arroz no queda igual) y el azúcar, ponemos agua poco a poco y vamos amasando hasta obtener una pasta que no se pegue en las manos y podamos modelar sin que se agriete.
3. Hacemos las bolitas de dango que no sean muy grandes(de unos 10 gramos) y le damos forma presionando al medio para que se cueza bien y por igual el dango.
   Ponemos un cazo con agua hirviendo y ponemos a cocer los dango, sabremos que están listos cuando flotan.
   Una vez que floten los pasamos a un recipiente con agua muy fría para cortar la cocción.
4. Ponemos el caldo de azuki en un recipiente y añadimos unos 4 dango por ración.
   Buen provecho.

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